Easiest Low Fat “Chicken” Seitan - Ready in an Hour!

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  • Опубліковано 18 бер 2023
  • I wanted a lower fat version of my simple seitan and experimented a little. Both Derica and I found this one was more juicy, tender and flavorful than the other, and... super easy to make. As in the title, it's ready to eat in one hour! Anyone can make seitan!
    Ingredients:
    1 Cup Vital Wheat Gluten: amzn.to/40ka75e
    1/4 Cup Nutritional Yeast: amzn.to/3mRupof
    1 teaspoon Better Than Bullion No Chicken: amzn.to/3mXZKWp
    2/3 Cup Hot Water
    1 Tablespoon Garlic Powder: amzn.to/40dX7Pf
    1 Tablespoon Onion Powder: amzn.to/3ZVEDmc
    1/2 teaspoon Mushroom Powder: amzn.to/3ZZ2rpq
    1/2 teaspoon White Wine Vinegar: amzn.to/3LvaA0t
    Glass Mixing Bowls: amzn.to/3yPhu9m
    Dough Scraper: amzn.to/3z7B5lj
    Bamboo Steamer: amzn.to/3LALQUu
    Parchment Paper: amzn.to/3JrY9jo
    * We are Amazon Affiliates and as such receive a small commission at no extra cost to you if you use our links to make a purchase. Thank you for your support!
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КОМЕНТАРІ • 92

  • @christinedegrazio7730
    @christinedegrazio7730 7 місяців тому +13

    I’ve made this three times and it’s turned out great every time. I’ve tried lots of seitan recipes and this is the best and easier than the other ones I’ve tried. The last time I made it, I changed some of the spices and added beet powder and used it to make Rueben sandwiches. Thank you for a great recipe!

  • @fredforever71
    @fredforever71 4 місяці тому +6

    I bought a meat slicer, made the seitan into a sausage shape, and use it for sandwich 'meat', its so good, the family (including my meat eating son) love it. I made a 'beef' version too. Well worth it!

  • @jessebanana3492
    @jessebanana3492 6 місяців тому +5

    I doubled the recipe but split the dough into 3 thicker cutlets. I added mustard powder, New Mexico chili power, and ground cayenne. I flipped them over halfway through steaming. Great overall texture and flavor. Thank you!!

  • @dereinzigwahreRichi
    @dereinzigwahreRichi Рік тому +7

    You came to nearly the exact same recipe I use for "universal" Seitan! :⁠-⁠D
    I just don't put vinegar, but you explained already what that's for, maybe I'll try that next time.

  • @denlea5
    @denlea5 Рік тому +9

    You can use the seitan dough to wipe all around the bowl. The spoon won't clean it!

  • @bw-dude
    @bw-dude Рік тому +21

    Have you ever tried to lightly dry-roast your glutenpowder to get rid of the taste? Got the idea from the Seitan Society and it totally works for me.

    • @PlantBasedBistro
      @PlantBasedBistro  Рік тому +3

      I haven't but I have heard of that.

    • @jeffwolfe532
      @jeffwolfe532 Рік тому +2

      I would love to know more about how to do this, if you would not mind sharing. I find myself put off by that flavor, which keeps me from eating much Seitan. Any links or instructions you could provide? Thank you so much!

    • @PlantBasedBistro
      @PlantBasedBistro  Рік тому +3

      @@jeffwolfe532 my understanding is you just put the VWG on a tray in the oven at low temp for 15-20 minutes. I honestly haven't checked into it that much. I add some vinegar to my seitan and it clears up that flavor for me.

    • @jeffwolfe532
      @jeffwolfe532 Рік тому +1

      @@PlantBasedBistro Thanks!

    • @bw-dude
      @bw-dude Рік тому +8

      @@PlantBasedBistro not entirely correct and possibly a good chance of it getting burned.
      Put your VWG into a non-stick pan and ideally add a pinch of baking soda which also helps against the taste.
      Then, SLOWLY dryroast it on low heat, while constantly stirring, using a silicone spatula.
      Watch it closely and when you notice it getting darker, remove from the heat.
      Transfer to a cold plate and let cool.
      Afterwards, use it the same way you did without roasting.

  • @Oriansenshi
    @Oriansenshi 2 місяці тому +1

    I tried this last night and it was amazing! The texture was great! I am definitely gonna be experimenting with this recipe more!

  • @Lacerated1DJ3
    @Lacerated1DJ3 4 місяці тому +2

    I just discovered your channel and I must let you know how much I enjoy this duo of the two of you, just a happy fun to watch video I really had to watch this twice. Thank you for such an easy recipe my wife and I can really just throw together after work.

  • @ontime3462
    @ontime3462 Рік тому +1

    Thanks for writing the recipe.

  • @joshnova9163
    @joshnova9163 3 місяці тому +1

    Superb video. You guys have a great chemistry!

  • @huntertheaviator6462
    @huntertheaviator6462 2 місяці тому +1

    I didn’t realize y’all had another channel! I watch your brewing channel and love it. I’m experimenting with trying out a vegan or vegetarian diet and I’m glad I came across a couple of folks I can trust!

    • @PlantBasedBistro
      @PlantBasedBistro  2 місяці тому

      Welcome!

    • @Oriansenshi
      @Oriansenshi 2 місяці тому

      What is the other channel? I only know them from this channel and would love to see more content from them.

    • @PlantBasedBistro
      @PlantBasedBistro  2 місяці тому

      youtube.com/@CitySteadingBrews?si=bs60xASvTQmjxi1c

  • @JoandIvan777
    @JoandIvan777 19 днів тому

    new sub - thanks for making it look sooooo easy!!!

  • @VicShoup-ec6jb
    @VicShoup-ec6jb 6 місяців тому +1

    We grow Leeks, Shallots, Onions, and Garlic. It is so good to dehydrate them and powder them. Homemade Garlic, Onion, Leek, and Shallot powder is far better than store bought.

  • @zenandink3531
    @zenandink3531 Місяць тому

    Ok!! My favorite!!!

  • @JPerry-vr4nk
    @JPerry-vr4nk Рік тому

    Good Eats!!!

  • @NothingBtBlueskies
    @NothingBtBlueskies 2 місяці тому +1

    What a great team! This is my favorite plant-based channel. I agree that you definitely have a likeness to Alton Brown.
    I noticed that these cutlets look a lot more firm compared to the other seitan video. Is it because of the steamer basket?

    • @PlantBasedBistro
      @PlantBasedBistro  2 місяці тому +2

      Every cooking method creates a different texture.

  • @TravelTipsForNepalByAmerican
    @TravelTipsForNepalByAmerican 3 місяці тому

    I live in Nepal, retired from the US. I finally found the vital gluten and I'm really excited to have this made. Thanks so much.

  • @susanp102
    @susanp102 5 місяців тому +1

    Thank you for being economical. I've watched many shows were the cook doesn't scrape out the bowl, and I think that all of that stuff is going down a garbage disposal. Since I have a septic, I can't have a garbage disposal, so I tend to clean my cooking bowls well.

  • @asloan193
    @asloan193 Рік тому +3

    I use the better-than-bouillon vegan options to boil tofu in before I bake it. Always turns out tasty.

    • @PlantBasedBistro
      @PlantBasedBistro  Рік тому +3

      Yes, their stuff is awesome!

    • @asloan193
      @asloan193 Рік тому +2

      @@PlantBasedBistro so I was shopping for some no Chicken broth and no beef broth, and they didn’t have the no chicken in better than bouillon, but they had Zoup! Good, Really Good Savory No-Chicken Vegan Broth al be it for twice the price, but it tastes like chicken that has been browned in a pan. It is crazy.

    • @PlantBasedBistro
      @PlantBasedBistro  Рік тому

      We get them from Amazon

  • @karenunderwood3338
    @karenunderwood3338 Місяць тому +1

    I love your videos! So simple, but with great explanations for each ingredient. You seem like the vegan version of Alton Brown. Questions: I have recently found that I have a reaction to yeast, can I use something else? Some have said parm cheese, but how about veg stock powder? Or can I skip it since you have so many other flavorful ingredients? Thank you from a new follower!

    • @PlantBasedBistro
      @PlantBasedBistro  Місяць тому

      Thank you!
      You can sub mushroom powder, or miso or even marmite. Parmesan is not plant based so we wouldn't use that.

    • @karenunderwood3338
      @karenunderwood3338 Місяць тому

      Thanks! I have lots of homemade mushroom powder!​@@PlantBasedBistro

  • @minettihome4147
    @minettihome4147 Рік тому +3

    To follow up to my past comment... We loved this "Chicken" Seitan recipe so much, we would love to make a "beef" seitan version using this same recipe/cooking technique... Do you have that version created? If so, can you forward the changes to the ingredients?
    If not, can you please let me know what changes to the ingredients in addition to using Better Than Bouillon No Beef, in place of the No Chicken Bouillon I would need?
    As always, thank you so much for your channel and recipes!!!!

  • @susanb453
    @susanb453 Рік тому +2

    You two are too cute. You are now part of my vegan go to for recipes. Have you ever tried to veganize pork roll?

  • @minettihome4147
    @minettihome4147 Рік тому

    I made your Seitan recipe, it was so easy and so amazing!!!! My wife and I were blown away, we loved it!!!
    Question, we divided it up for 2 meals, and want to know if you need to hydrate it when heating up left over seitan?
    What is the best way to heat up leftover seitan a few days later after remove from the refrigerator?

  • @missinformed9550
    @missinformed9550 11 місяців тому +1

    A lettuce leaf works great in the steamer, nothing sticks to it.

    • @lawrencekellie
      @lawrencekellie 10 місяців тому +1

      An Interesting point. I remember, I think it was in the '60s, cafes would use the lettuce leaf method for moistening up pastry like bear claws, cinnamon rolls, etc. I remember getting one, and it tasted like lettuce. 😪 I did not appreciate it.

  • @robinhart1390
    @robinhart1390 3 місяці тому +1

    Can you grind it up and add breadcrumbs and seasonings to make meatballs?

    • @PlantBasedBistro
      @PlantBasedBistro  3 місяці тому

      Not really. Seitan doesn't work as well for that in that manner. I do have a meatballs recipe though: ua-cam.com/video/Gkq1qbppBu8/v-deo.htmlsi=FAjQmPhKXEYhdzDU

  • @tracisayhi
    @tracisayhi 2 місяці тому +1

    What stove top temperature should one use for the steaming? How gh, medium, or low?

    • @PlantBasedBistro
      @PlantBasedBistro  2 місяці тому +1

      That's the great thing about steaming. It's always the appropriate temperature.

  • @kmbjbb
    @kmbjbb 2 місяці тому +1

    Can you freeze these after the steaming and before the finishing cook time?

  • @anitak8056
    @anitak8056 3 місяці тому

    ❤❤❤

  • @karleedu
    @karleedu 10 місяців тому

    Gotta try this! Never eaten Seitan before. Can I fry this in the air fryer instead of steaming? Or will that not work. I don't have a steamer.

    • @PlantBasedBistro
      @PlantBasedBistro  10 місяців тому +3

      Air frying and steaming are not the same at all. Without a steamer, you can simmer it as I do in some other videos like the other one you commented on :)

    • @karleedu
      @karleedu 10 місяців тому +1

      @@PlantBasedBistro Thank you! This is a learning curve for me your answers and videos are so helpful

    • @PlantBasedBistro
      @PlantBasedBistro  10 місяців тому

      Happy to help.

  • @michelewolgelrose6227
    @michelewolgelrose6227 Рік тому +1

    What can I use instead of the bamboo steamer? Would it work in an Instant Pot?

    • @PlantBasedBistro
      @PlantBasedBistro  Рік тому +1

      If your IP can steam yes!

    • @AwkwardPain
      @AwkwardPain Рік тому

      I seared it, then I used the same pan to simmer it for 30 minutes. It was a little more floppy, but firmed up a lot more by the morning. Not sure if you are still looking for more options!

    • @lawrencekellie
      @lawrencekellie 10 місяців тому

      There is a discussion between using bamboo steamers or stainless steel steamers (aka vegetable steamers). It is much like the 'which is better" discussion between Chevy and Ford in the 60s and 70s (I don't know if it still exists). Having said that, I have one or two stainless steel steamers and I don't have a bamboo steamer. Is that going to keep me from trying the recipe? No. One of the bamboo pros and SSS cons is that the bamboo gives a less moist product on the bottom of said product. But for me, that is not a concern for this recipe since at some point you'll "finish" the product later.
      Lawrence

  • @loveistheanswer5924
    @loveistheanswer5924 11 місяців тому

    Nutritional yeast the same as yeast flakes?? 🤔

    • @PlantBasedBistro
      @PlantBasedBistro  11 місяців тому +1

      Maybe? Normally nutritional yeast says nutritional yeast.

  • @brianmorris3251
    @brianmorris3251 11 місяців тому

    The facebook community link isn't working. Is the group still there?

  • @memoriedicarta
    @memoriedicarta Рік тому +1

    In my country vegan chicken bouillon is not available, how can I sub it?

  • @communityspread
    @communityspread 3 місяці тому

    it doesn't stick to my bamboo steamer

  • @notthere83
    @notthere83 2 місяці тому

    Great that you're putting out the word about putting all the seasoning in the dough already and steaming it.
    Recipes that I've tried with simmering make it taste so bland...

    • @PlantBasedBistro
      @PlantBasedBistro  2 місяці тому

      Simmering removes a lot of the flavor, that's why most times the liquids have extra seasonings in them.

  • @lydiaappelmans5806
    @lydiaappelmans5806 Місяць тому

    I add soy sauce and chili :-)

    • @PlantBasedBistro
      @PlantBasedBistro  Місяць тому +1

      There are many things you can add. I tend to save soy sauce for a more "beefy" style of seitan. Chiles are fine if you want it spicy!

  • @jys365
    @jys365 2 місяці тому +1

    Mine's not low fat.
    But I like mixing almond butter in the gluten dough.
    It makes it so much tastier

  • @emmawashington
    @emmawashington Рік тому +1

    How long would i steam this in a instant pot?

    • @PlantBasedBistro
      @PlantBasedBistro  Рік тому +2

      Same. Steaming is steaming.

    • @emmawashington
      @emmawashington Рік тому

      @@PlantBasedBistro well that's easy! Thanks! I thought it would be quicker because of the pressure.

    • @PlantBasedBistro
      @PlantBasedBistro  Рік тому +1

      If you’re using pressure that’s not steaming.

    • @emmawashington
      @emmawashington Рік тому +1

      @@PlantBasedBistro oh haha!! Well now you know I clearly don't know how they work!!

    • @PlantBasedBistro
      @PlantBasedBistro  Рік тому +3

      They have several settings. Pressure cooking uses pressure obviously but for slow cooking and steaming you leave the vent valve open or you are just pressure cooking :)

  • @WorldOfARandomVegan
    @WorldOfARandomVegan 4 місяці тому

    I'm like you...I don't properly measure, I eyeball it!